Chocolate Crinkle Cookies (zippo fat)

Hello, chocolate meringues!  After I cleaned away the remnant crumbs from my first two batches, my dad suggested I continue the experimentation into the evening.  These crackle-bites are so light, I tested four cookies from each “batch” without feeling the slightest bit sluggish!  My only word of caution: Because the primary ingredients are mostly confectioners sugar and egg whites, bake the batter immediately after it’s quick chill in the fridge.  The eggs will deflate after a longer period of time and you’ll be left with less-crackly, flat hockey pucks.

Ingredients:
2 cups powdered sugar, sifted
6 tablespoons cocoa, sifted
1/2 teaspoon sea salt
1 teaspoon coffee grinds
3 egg whites
1 tablespoon vanilla
1 cup chocolate shavings

Methods:

1.  Preheat oven to 350 degrees.  Grease cookie sheet and set aside.  In a mixing bowl, sift dry ingredients (powdered sugar, cocoa, sea salt and coffee grinds).

2.  Using a whisking attachment, beat dry ingredients, adding egg whites one at a time.  Whisk on high for approximately 1.5 to 2 minutes until soft peaks form.  (When you lift the paddle attachment from the batter, the mixture will fold back onto itself, like a ribbon.)  Beat in vanilla.  Beat in chocolate chunks.

3.  Refrigerate batter for 20 minutes.  Afterward, scoop one heaping tablespoon of batter onto the baking sheet two inches apart (they’ll spread).  Bake 11-12 minutes.  The tops will be crackly and soft in the middle.  Let cookies sit on the hot baking sheet for one minute before removing to a cooling rack.  Cool completely before packaging.  Enjoy warm out of the oven or at room temperature.

Diet Notes: Gluten-free, nut-free